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On the lookout for the best gluten free stuffing to add to your Thanksgiving table? We have got you covered! This Easy Gluten-Free Thanksgiving Stuffing is packed with fresh herbs, hearty, easy & delicious! Perfect for your gluten-free guests this Thanksgiving as a Stove Top Copycat!
Gluten Free Thanksgiving Stuffing
I grew up on Stove Top stuffing. Honestly, I loved it! I’ve worked on this stuffing for a long time now. I’m PICKY with stuffing, you guys! It can’t be too dry, it can’t be TOO mushy, but has to be just right. This Easy Gluten Free Thanksgiving Stuffing is packed with fresh herbs, all the right veggies and will be loved by everyone, gluten-free or not!
Ingredients for Gluten Free Stuffing
- Gluten Free Bread, homemade or store-bought
- Turkey Broth
- Butter (or ghee)
- Fresh Herbs (Sage, Thyme and Rosemary)
- Coconut Aminos
- Salt and Pepper
The base recipe is great as-is, but it’s easy to add in additional flavors as you like. Some of our favorites are:
How to Dry Out Bread for Stuffing
This recipe, like many, called for the bread to be dried out. This helps keeps the bread from becoming too soggy. There are two ways to dry out bread. The simplest way is to cut cube the bread and let it sit out, uncovered, for a day or two. The second way to dry out bread is to cube the bread and place it in a low oven, about 250ºF for 1-2 hours.
How to Make Stuffing
- First make sure your bread is dried out (see above). This prevents the stuffing from being too soggy.
- Then, you want to cook the aromatics. Start with the mushrooms, and cook until all of the liquid has evaporated, and then add in the celery, carrots and onion and garlic and cook until translucent, about 7 minutes. Then, add in all the herbs and cook until they are fragrant. If you are adding any additional flavors, like cooked sausage, add them in here and stir together. Transfer the mixture to the casserole.
- Now, whisk together the stock, eggs, coconut aminos and salt and pepper.
- Finally, pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil and bake for 20 minutes. Then, remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 20 minutes more.
Check out these other Thanksgiving Recipes:
- Maple Roasted Brussels Sprouts with Bacon
- The Ultimate Garlicky Mushroom Side Dish
- Easy Roasted Turkey Breast with Pear Chutney
- Dairy Free Mashed Potatoes (Paleo + Vegan)
- Healthy Sweet Potato Casserole
- Cheesy Scalloped Potatoes
- Gluten Free Cornbread Stuffing (Vegetarian)
Easy Gluten-Free Stuffing for Thanksgiving
- 16 ounces gluten-free bread 9 cups, cubed and dried out, store-bought or homemade (see note)
- 2 tablespoons butter or ghee
- 1 cup mushrooms diced
- 2 ribs celery diced
- 2 cups carrots finely diced
- 1 onion diced
- 3 garlic cloves minced
- 2 tablespoons fresh rosemary roughly chopped
- 2 tablespoons fresh sage roughly chopped
- 2 tablespoons fresh thyme roughly chopped
- 4 cups turkey broth
- 2 eggs
- 1 teaspoon coconut aminos
- 1/2 teaspoon sea salt more to taste
- 1/2 teaspoon black pepper more to taste
- 2 sausage links casing removed, cooked and crumbled into pieces
- 1/2 cup chopped nuts walnuts or pecans work well here
- 1 apple diced
- Preheat the oven to 400ºF and grease a 8x8 casserole dish (or equivalent size).
- Place bread cubes in a large bowl. Set aside.
- Heat butter in a large pan over medium-high heat and warm the butter. Once hot, add the mushrooms and cook until mushrooms are softened and all of the liquid has evaporated.
- Add the celery, carrots and onion and garlic and cook until translucent, about 7 minutes. Add the rosemary, sage and thyme and cook until fragrant, about 1 minute. Add the celery mixture to the bread cubes and toss to combine (if adding any optional additions, such as cooked sausage, add them in here). Transfer the mixture to the casserole.
- In a medium mixing bowl, whisk together the stock, eggs, coconut aminos and salt and pepper. Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly.
- Cover the casserole pan with foil and bake for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 20 minutes more.
- Serve immediately, or at room temperature.
For the gluten free bread isn’t 9 cups 72 ounces? 16 ounces = 2 cups last time I checked….since 1 cup =8 ounces
Hi Gillian. 1 cup of liquid weighs 8 ounces, but not all objects have the same density. 72 ounces of bread would be close to 5 loaves of bread. The weight here is accurate (and it’s generally about 1 loaf of gluten free bread, depending on the brand). Hope that helps.
This looks so delicious! Is there a substitution for the eggs in this recipe? We’ve got an egg allergy in our family.
Looks a wonderful recipe! When should the apples and sausage be added?
I am using this stuffing to make stuffed tempeh. I need to bake the tempeh with stuffing inside it. Should I bake only first 20 minutes, them stuff tempeh and finish baking? Tempeh bakes for an hour.
I just made this in preparation for tomorrow, and it looks SO good! My question now that it’s all mixed is: why do I still have the coconut aminos untouched? Ha! I didn’t realize until I started putting things away that I never used it. I just reread the recipe and couldn’t find when I was supposed to add it in.
Looking forward to trying this stuffing this week! Just wanted to double check though… 2 cups of mushrooms total, just cut differently? Thank you!
No, one cup!!
Your Photography is love <3, Simply loved it
This stuffing just got me SO excited for Thanksgiving prep!